5 Minute Food Fix

Fulfilling our remit to make delicious food achievable - THIS EPISODE DELIVERS!Yes, it is a tiring time to be alive in the world. Politics and world events are GRIM. And yet, one must eat. One must feed one's family.LOADED SWEET POTATO WITH BLACK BEANS AND CHEDDAR (thanks to NY TIMES COOKING)Preheat the oven to 200C.Wash and dry 2 medium sweet potatoes then halve them lengthways.Rub all over with 1tbs olive oil and sprinkle salt all over.Roast for 30-40 minutes, until smelling good.(*I found I didn't need this much time - Yumi)Turn them over so they now look like boats and use a fork to rough up the flat side.Top with 1/2 cup grated cheddar cheese and 1 can rinsed and drained black beans, then another 1/2 cup of cheddar cheese.Bake for 7 minutes until cheese has melted and the beans are hot.Serve with a wedge of lime, chili sauce, fresh coriander, and WHATEVER ELSE YOU WANT.

Hetty McKinnon's cookbook 'Community' is an Aussie classic. I remember when women used to give this to each other as a cult gift - so good! Everything from this book is amazing and you can buy it via this link. The following recipe can also be found here. But listen to this episode STEP 1: Barbeque the following, well.2 heads (1kg) broccoli, cut into florets STEP 2: Make a dressing and heat on stove in a small pot combining these ingredients:125ml extra virgin olive oil 2 cloves garlic, finely chopped 80g capers, rinsed and drained 1 long red chilli, thinly sliced STEP 3: Combine the following in a big bowl and then dress with the warm oil/dressing:500g cooked chickpeas (about 2 cans) drained and rinsed1 cup baby spinach leaves 1 cup parsley, finely chopped 1 cup mint, leaves picked zest and juice of 1 lemon 80g Parmesan cheese, shaved 50g flaked almonds, toasted sea salt and black pepper

Having a food failure ISN'T unusual. It's part of being a cook.But there's something particularly painful when it's a whole cake that's ruined.I relive a recent Pear Cake fail and we talk through what can be done when things don't go to plan.

Dinosaur Spaghetti! - AKA Hipster Kale Pasta1 bunch of kale, leaves torn off the ribs, (ribs composted)Pop the leaves into a large pot of boiling, salted water.Cook 30 seconds then drain on a dry, clean tea towel. Allow to cool slightly. Lightly use hands to wring them out.Put the leaves in the food processor, with a handful of walnuts, 30g grated parmesan cheese, 3 tbs olive oil, 1 chopped garlic clove, 1/3 cup water, juice of half a lemon. Season with salt and pepper. Serve on wholemeal (!!) spaghetti topped with extra grated cheese.

Yumi has some reflections after she cooked a bit of food for a friend's son's birthday bash.In short?There might always be a vomit or 2 if it's an 18th...Also -? Food that is good at 6pm needs to also be good at 2am.

How do you line the stomachs of the guests celebrating an 18th?Yumi and Simon both have ideas and experience with this! WHOSE WILL WIN OUT?If you want to know more about the inari Yumi mentioned, they look like this.

Our second special episode with RecipeTinEats's Nagi Maehashi! Her new book can be found here.On this episode, we talk cooking for your dog, where Nagi gets her cooking inspiration, excessive sweetness in Western food, and a beautiful whipped tahini that can be used on SO MANY THINGS - from eggs to eggplant, broccolini to white fish.WHIPPED TAHINI1 cup plain yogurt21/2 tbsp tahini11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar)1 garlic clove, finely grated (Yumi would leave this out cos #allergic)1/4 tsp kosher salt

The legendary brains behind Recipe Tin Eats (- one of the world's most widely used cooking and recipe websites -) NAGI MAEHASHI - joins Yumi on today's 5 Minute Food Fix!They talk about recipe testing, her new cookbook, which you can order here, and how to make the simplest, yummiest thing:WHIPPED RICOTTA1 cup (8 oz) full-fat, good-quality ricotta, at room temperature1/2 tightly packed cup finely grated parmesan*2–3 tsp milk, if requiredMETHODMix the ricotta and parmesan in a small food processor, or a bowl using a hand-held electric beater or even a hand-held whisk!Beat until smooth. If the mix seems a bit too stiff and thick (which will depend on the ricotta you’re using), dilute with 1 teaspoonof milk at a time until it’s spreadable like whipped cream.Excerpted from Delicious Tonight © 2024 by Nagi Maehashi, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.